Clean and crisp, this lot from Buenos Aires is a crowd pleaser in balance and sweetness. Raw sugar, red apple and plum, the brewed coffee is juicy in both flavor and mouthfeel. There is an underlying nuttiness too, that is never overpowering, but adds complexity. Dark roasts have a pleasing cocoa powder/bittersweet chocolate flavor too. City+ to Full City+. SO Espresso.
Finca Buenos Aires Estates is a fairly large farm of about 215 hectares in the Jinotega growing region. We cupped through a few small lots from the farm and I was really impressed with the clean sweetness of this cultivar-specific batch. It is all Caturra, which is a cultivated mutation of Bourbon that occurred in Brazil in the mid '30s, but was planted in South and Central America mostly in the 1950s. Buenos Aires is a rather low farm compared to other origins we buy, with this lot coming from about 1200 meters. I found it very balanced, clean, moderately bright and very sweet, perhaps showing how relative farm altitude can be in relation to cup quality. We picked up two lots from Buenos Aires this year, #488 and #630, and both showed a similar level of balance and cup quality.
The Buenos Aires Caturra has an interesting dry fragrance, with a nice grain sweetness I would described as "honey puffed wheat cereal", along with a healthy dose of roasted nut and honey graham. There's a bit of maltose, caramel and milk chocolate, but as you add the hot water, the wet aroma shifts to a more honeyed scent, with powdered ginger, burned sugars, and cinnamon, along with roasted nut heft. The cup is really delightful; clean and crisp brightness, plum and apple fruit notes, and a succinct, sweetly-disappearing aftertaste. It's a very restrained cup, balanced, but borders on being juicy in flavor and mouthfeel. It finishes with a nice light milk chocolate and raisin touch. I am really happy with this coffee, such a nice "crowd-pleaser" cup profile, accessible, but nuanced as well.